Table of contents
Ingredients to make Gluten Free Pie Crust
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Water
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Ingredients to make Gluten Free Apple Pie
Gluten-Free Apple Pie (GF Pie Mix)
Servings: 8
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Ingredients
- 1 Gluten-Free Pie Baking Mix
- 1 c. butter cold & diced into cubes
- ⅓ c. ice cold water
PIE FILLING
- 8 c. sliced apples
- ⅔ c. sugar
- 2 Tbsp. cornstarch
- 2 tsp. apple pie spice
- 2 T. lemon juice
- 1 tsp. vanilla
- 2 Tbsp. cold diced butter chunks
Instructions
CRUST
- Pour bag into mixer or food processor. Add butter and water and mix until it just comes together.
- Pour out onto parchment paper. Shape into 2 thick round disks. Refrigerate for 20 minutes or overnight.
PIE FILLING
- Dice apples into chunks or slices.
- Mix together sugar, cornstarch, spices, lemon juice, and vanilla. Pour over apples and mix together.
ASSEMBLE PIE
- Roll out dough in between 2 sheets of parchment paper. Shape into 12” round disk to hang over your pie pan. If making lattice top, take out one disk and cut into 1″ strips or cut decorative shapes. Place decorative top back in fridge until ready to use.
- Place one layer of pie dough in pie plate. Trim off extra edges.
- Pour in filling and place diced butter on top of the filling. Place top pastry over filling and lightly brush with egg wash (1 egg+1 T. water or cream) and sprinkle with course sanding sugar. Place a few slits in top crust or place pie bird in center to release steam. Place assembled pie in fridge for 15 minutes.
BAKE
- Bake pie at 375° for 15 minutes. Reduce oven to 350°, cover with foil or pie protector and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the pie crust ahead of time and place in refrigerator until needed.
DIETARY SUBSTITUTIONS
To make vegan:
Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil.
Gluten Free Baking Mix Recipes
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